These Blueberry Cornmeal Muffins are delicious served warm and slathered with butter. A fabulous choice any time of year.
Click HERE to sign up for your FREE email subscription and never miss a recipe!
My love of blueberry muffins knows no bounds.
Although I’m sharing this recipe when fresh blueberries are in abundance, these muffins are also delicious with frozen berries in the colder winter months.
Any time of day, any time of year, they are a cozy little muffin that I think you’re going to love.
The addition of cornmeal means that they stand up well to a substantial bowl of soup, stew or chili but they are also delicious with your scrambled eggs and coffee in the morning. Especially if the sun is shining and you’re having breakfast on your outdoor terrace with a view of your immaculately manicured gardens.
Or… at your kitchen table in your jammies. Either scenario works.
The ratio of cornmeal to flour yields a lighter texture than traditional cornbread. It’s just enough to give them a pretty yellow hue and a satisfying bite.
This recipe yields a perfect dozen. Always an important aspect of any muffin recipe as far as I’m concerned.
I hope you bake them and I hope you love them!
For lots of delicious recipes, giveaways, and more, be sure to follow Valerie’s Kitchen
More magical muffin recipes I think you’ll love:
Morning Glory Muffins | A Family Feast
Spectacular Blueberry Muffins | Valerie’s Kitchen
Healthy Zucchini Muffins with Chocolate Chips | Well Plated by Erin
Glazed Strawberry Muffins | Valerie’s Kitchen
Lemon Crumb Muffins | Your Homebased Mom
Blueberry Cornmeal Muffins
- 2 eggs
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup butter melted and slightly cooled
- 1/2 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk
- 1 cup fresh or frozen blueberries if frozen, defrost and drain well
- Preheat oven to 375 degrees F. Coat a 12 cup muffin pan with non-stick cooking spray.
- In large bowl beat eggs with an electric hand mixer. Add sugar and beat for a minute or two until completely combined. Pour in the oil and melted butter, with beaters running, and then add vanilla. In a separate bowl, stir together flour, cornmeal, salt and baking powder.
- Using a wooden spoon, mix flour mixture into wet mixture, a little at a time, alternating with the milk.
- Add the blueberries and mix with the wooden spoon just until combined. Divide the batter between the prepared muffin cups.
- Bake in preheated oven for 15 to 17 minutes, or until lightly golden brown. Remove from oven and allow muffins to cool for about 10 or 15 minutes and then carefully remove from muffin tin to cool completely.
- Store leftovers in an airtight container.